I know you can buy decent lemon curd. However, you haven’t tasted lemon curd until you’ve made your own. This is an amazingly easy recipe that is done, start to finish, in 15 minutes. That’s right, 15 minutes. Whilst ordinarily you’d have to faff around with a bain marie and stir for at least 25 minutes, you can have your lemon curd prepared and ready speedily, with the magic of the microwave. Don’t worry, I thought the same as you when I first saw the microwave method for making lemon curd (seriously?!), but I promise, it is incredibly easy and gives fantastic results.
- 125g unsalted butter, cut into small cubes
- 250g caster sugar
- 4 large eggs, beaten
- Juice and rind of 4 lemons (unwaxed)
Makes around 600ml (enough for 2 medium jars)
- First sterilise your jars. Wash in hot soapy water, rinse and place on their side in the oven, set to Gas 3/160C. After 10 minutes, turn the oven off and leave jars in there until they are ready to be filled. Alternatively if you are lucky enough to have a dishwasher :-), the jars can be sterilised in there.
- Add all the ingredients to a large glass bowl, mix briefly and place in microwave. Microwave for short bursts (20-30 seconds at a time) and stir in between. Do this for around 6-7 minutes, until the curd will coat the back of the spoon.
- There shouldn’t be any lumps in the lemon curd, however it can always be sieved if there are. Pour the lemon curd into the glass jars, being careful not to touch the inside of the jar. Leave the cool completely before placing in fridge. It will keep for about a week in the fridge (if you can resist for that long! 🙂 )
Lemon curd is fantastic on scones, as a cake filling or eaten straight out of the jar! I will be using today’s efforts in a lemon curd cake and lemon curd shortbread over the next couple of days, so keep your eyes peeled 🙂